tag:blogger.com,1999:blog-3254465493688683865.comments2024-03-14T18:39:39.331-07:00Gluten-free GourmandGinahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.comBlogger1616125tag:blogger.com,1999:blog-3254465493688683865.post-89801993662468659582024-03-13T19:06:33.394-07:002024-03-13T19:06:33.394-07:00I’ve tried to make this loaf serval times. I made ...I’ve tried to make this loaf serval times. I made it perfectly the first time and now I can’t seem to get it to rise. I have a very active starter and I make other sourdough bread with it just fine. I really want to be able to make this one because of how light and fluffy it was compared to others. I don’t know what I am doing incorrectly. It just will not rise. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-52820091838772483612024-03-12T22:59:00.595-07:002024-03-12T22:59:00.595-07:00No, arrowroot is a good sub for tapioca starch but...No, arrowroot is a good sub for tapioca starch but it doesn’t serve the same function as psyllium, which is a binder. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-32351692433906255842024-03-12T09:26:35.309-07:002024-03-12T09:26:35.309-07:00Wondering if I can use a flour blend to make this?...Wondering if I can use a flour blend to make this? I have the namaste 1:1 and it has all the different flour/starches except millet but no idea on the ratio. Was thinking if I used the blend for the sorghum and millet and then added potato and tapioca? It may have too much starch though since it’s in the blend so deciding if I should decrease the starches too. I am too new to this to know for sure so thought I would ask here. Unknownhttps://www.blogger.com/profile/01258143333910980128noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-13720280611527025392024-03-11T23:23:25.928-07:002024-03-11T23:23:25.928-07:00Am I able to replace the psyllium husk with arrowr...Am I able to replace the psyllium husk with arrowroot?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-72654103715449626472024-03-06T21:23:32.062-08:002024-03-06T21:23:32.062-08:00Hi! I love this bread, but have been having an is...Hi! I love this bread, but have been having an issue of the sides collapsing while it is cooling on th rack. Any suggestions/thoughts on why it does that and what I can do?Tejalhttps://www.blogger.com/profile/08385335489501005922noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-68471599525522098752024-03-03T14:00:44.100-08:002024-03-03T14:00:44.100-08:00I made this and it was delicious thank you. I repl...I made this and it was delicious thank you. I replaced 100g egg whites with 100g aquafaba and while I haven’t made one with egg whites it worked well as a binder as the loaf was soft but not gummy. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-46213270804993473532024-02-26T08:33:14.312-08:002024-02-26T08:33:14.312-08:00Made this yesterday with teff flour and made the m...Made this yesterday with teff flour and made the mistake of using my ACTIVE sourdough starter along with the yeast just in case. The dough spilled over my bread pan once I put it in the oven, so I don't think I will add the yeast next time! Otherwise, great texture, huge open crumb for a gf bread, a bit hard to slice because it's so bouncy. My husband isn't gf and also thought it was really good.Rachellenoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-5084323754339138772024-02-25T08:39:38.202-08:002024-02-25T08:39:38.202-08:00Hi Gina, I just read the last reader's comment...Hi Gina, I just read the last reader's comments (FoodieJC) re. adding "extra sorghum, apple cider vinegar, and Miller" after the first proof. While your recipe mentions adding tapioca, it doesn't mention adding extra sorghum and millet. This confused me. I wondered if they were referring to a different recipe, or perhaps you just simply changed the recipe since it was last published.Brigitte Thttps://www.blogger.com/profile/01953463346802357620noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-51914055085378317072024-02-24T10:16:36.010-08:002024-02-24T10:16:36.010-08:00Hi DeAndre, psyllium is the best binder I've f...Hi DeAndre, psyllium is the best binder I've found for doing a hearth loaf or boule. The other binders you mention are used quite a bit in GF baking but more for tinned loaves. I've tried tinned loaves with without any binder on buckwheat and rice flour, and I know that works. But I haven't tried any other single flours without psyllium.Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-66211783597136846232024-02-24T10:12:53.162-08:002024-02-24T10:12:53.162-08:00Thanks for your comment AnnaT! Seeding the bread ...Thanks for your comment AnnaT! Seeding the bread sounds like a great idea. I bet it was tasty!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-6782046555473688952024-02-24T10:11:54.367-08:002024-02-24T10:11:54.367-08:00Hi Helen, thanks for asking! Yes, you can use pow...Hi Helen, thanks for asking! Yes, you can use powdered psyllium instead of rough ground. The only thing to watch out for is that powdered psyllium is very fine and can clump up very easily. I recommend using a whisk and whisking immediately as you put the psyllium in the water. Don't let it sit at all before mixing. Otherwise the method and amount is the same.Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-49010111939309663642024-02-23T18:38:45.027-08:002024-02-23T18:38:45.027-08:00Is it possible to use psyllium husk powder and not...Is it possible to use psyllium husk powder and not ground pysillium husks please? Would I need to reduce the amount?<br />Helen Helen Davishttps://www.blogger.com/profile/05295128539878223960noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-59793363446073087342024-02-17T17:06:13.868-08:002024-02-17T17:06:13.868-08:00Is it possible to substitute the psyllium husk for...Is it possible to substitute the psyllium husk for someone thing else like xanthan gum, flaxseed or chia seeds?DeAndrehttps://www.blogger.com/profile/16593231214612471250noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-70942848123410605332024-02-06T19:13:15.458-08:002024-02-06T19:13:15.458-08:00This was an easy bread to make. It turned our grea...This was an easy bread to make. It turned our great and will be able to make sandwiches with it. I added some bread seed mix to the dough and on top. Thank you for this recipe. AnneThttps://www.blogger.com/profile/13516523471871409543noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-13353628654516048722024-02-05T19:55:48.588-08:002024-02-05T19:55:48.588-08:00Hi Trina, I haven’t tried this recipe in a bread m...Hi Trina, I haven’t tried this recipe in a bread maker. It might work with some adjustments but it would be trial and error. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-71812914114919499652024-02-05T14:01:45.273-08:002024-02-05T14:01:45.273-08:00Hi Robert, I’m so glad you liked the Mild Country ...Hi Robert, I’m so glad you liked the Mild Country White Sourdough recipe. I appreciate you letting me know. I’ve tried sourdough baguettes several times and I have not successfully adapted this recipe yet. I started by doing exactly what you suggest, just subbing out some water and flour for starter. However, I think that the hydration needs to be lowered overall for sourdough baguettes, and possibly some other technique introduced. Eggs aren’t good in this recipe because they cook too quickly. Possibly a lower starch content or higher protein might help. If you crack the code let me know!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-86226730744827289432024-02-04T01:17:52.962-08:002024-02-04T01:17:52.962-08:00Hi Julie, people usually substitute potato flakes ...Hi Julie, people usually substitute potato flakes (instant potatoes) for potato flour if they can’t find the flour. However if you need something that’s not potato then cassava flour also works in this recipe. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-17700300830693027522024-02-03T07:58:12.689-08:002024-02-03T07:58:12.689-08:00Hello Gina,
thank you for sharing your amazing re...Hello Gina, <br />thank you for sharing your amazing recipes. I did the Mild country sourdough bread and it is a game changer. I would like to make your baguette recipe but would like to make it with sourdough starter instead of yeast. Do you have a tip on how to change the recipe to do that? I would assume to minimize the water and flour by the amount which is in the starter and experiment with how much starter to use.<br /><br />Thank you<br /><br />Robert<br />robert eisenbachhttp://lorenzotti.coffeenoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-9214856365720307632024-02-03T07:45:52.332-08:002024-02-03T07:45:52.332-08:00I looked through all the comments and didn't s...I looked through all the comments and didn't see- but can this be made in a bread maker? Trinahttps://www.blogger.com/profile/00270446337599872978noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-27313050605644974262024-02-03T05:08:33.512-08:002024-02-03T05:08:33.512-08:00Is there any substitute for potato flour? Is there any substitute for potato flour? Juliehttps://www.blogger.com/profile/04004584325098811032noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-74101936846970203612024-02-02T08:00:08.313-08:002024-02-02T08:00:08.313-08:00Hi Joana, no, you don’t use both quantities of psy...Hi Joana, no, you don’t use both quantities of psyllium. Use the quantity and type listed in the recipe and the flours listed in the bread flour page. My new recipes have the flour blend listed in the recipe so it’s less confusing but I haven’t re-done my baguette recipes recently. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-91341270540384549602024-02-02T07:49:40.213-08:002024-02-02T07:49:40.213-08:00Hi Angela, I have a few bannetons I use for this r...Hi Angela, I have a few bannetons I use for this recipe. They are about 8-9 inches. I have used a Dutch oven but I usually use a cloche to bake now because it’s lighter. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-36989046709872714162024-02-01T19:31:00.890-08:002024-02-01T19:31:00.890-08:00What size bowl are you using to proof? Also do you...What size bowl are you using to proof? Also do you use a Dutch oven?Angela Hnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-11377381964190934992024-01-31T04:26:41.170-08:002024-01-31T04:26:41.170-08:00Hey, apart from the psyllium jusk we should add to...Hey, apart from the psyllium jusk we should add to the GF flour blend, do we still need to add this 15g os psyllium on this recipe, right?<br />Thank you! Looks so yummy :)Joana Silvahttps://www.blogger.com/profile/07158955546127034035noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-51382181559623648822024-01-30T22:47:37.080-08:002024-01-30T22:47:37.080-08:00Hello from the Pacific Northwest! Bake time varie...Hello from the Pacific Northwest! Bake time varies from recipe to recipe for many reasons. 1. Bake temp. I’ve found that 230c/450f gives me the best oven spring. This temp also bakes the bread pretty quickly. 2. Covered/steam time. I keep the bread covered only as long as it helps the oven spring, 25-30 minutes tops. Lots of other recipes have you keep the lid on or keep steaming for much longer. This kind of steams the loaf and causes wet gummy bread. It also delays the baking off of the water inside which prolongs the bake. 3. Climate. Local humidity can alter the amount of bake time needed. 4. Ingredients. Some flours like rice flour need to bake longer than other flours because they hold onto moisture longer. I don’t use a lot of rice flour in my bread recipes. This recipe has a lot of sorghum and millet which bake off pretty dry. Hope this helps!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.com